Artichoke and Girolle Gratin

Olivier Ripert
Serves Serves 2-4
Print recipe
  • Prep time 10 mins
  • Cook time 25 mins
  • Ready time 35 mins

A warm and flavoursome mushroom and artichoke gratin from chef Olivier Ripert of top London restaurant Cheyne Walk Brasserie.

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For the girolle puree

  • 2 shallots
  • 25 g girolle mushrooms
  • 550 ml double cream
  • 100 ml dry Madeira wine
  • 1 sprig fresh thyme
  • pinch salt and pepper

For the Jerusalem artichokes

  • 300 g Jerusalem artichokes
  • 1litre of water
  • 20 g table salt


For the Girolle Puree

Sautee the shallots until they are a nice golden colour, add mushrooms.

Deglaze with Madeira wine, cook it for 3 minutes so the alcohol evaporates.

Add cream and thyme, cook slowly for 25 minutes, then blend the mixture until it reaches a smooth fine puree.


For the Jerusalem Artichokes

Peel artichokes and put them in the cold water with lemon (so that the color doesn’t turn).

Remove from the lemon water and cook them slowly in a fresh pan of salted water until they are soft.

When you are ready to plate, dry them and pan fry with butter, season. Serve artichokes topped with Girolle puree and a few sauteed mushrooms.


Additional notes

Cheyne Walk Brasserie
50 Cheyne Walk

Telephone: 020 7376 8787

Website: Cheyne Walk Brasserie